Sous Chef

Description

We are looking for an experienced and visionary Sous Chef / Head Kitchen Manager to oversee all aspects of culinary operations. This role requires someone with a strong background in kitchen management, food safety, menu development, and cost control. You will be responsible for setting kitchen standards, leading the culinary team, and ensuring every dish that leaves the kitchen meets high-quality benchmarks.

Responsibilities and Duties

*Develop and maintain standardized recipes, portion guidelines, and preparation procedures across all kitchen operations *Ensure all kitchen staff are consistently following culinary standards and recipes *Define purchasing requirements and manage food budgets for all menu items *Plan and assign kitchen schedules to maintain efficient operations within labor cost constraints *Conduct regular inspections of the kitchen and service areas to uphold food quality, hygiene, and presentation standards *Track inventory levels and oversee the ordering and storage of ingredients and supplies *Monitor food and labor costs, create reports, and recommend operational improvements as needed *Prepare performance and progress reports, identifying areas of improvement or concern *Ensure compliance with all internal policies, safety regulations, and food handling protocols *Support hiring, training, evaluating, and mentoring of culinary staff, including enforcing safety and sanitation best practices *Collaborate with the F&B leadership team to maintain service excellence and guest satisfaction *Regularly update kitchen SOPs, introducing modern cooking techniques, equipment, and standards *Perform any additional duties assigned by senior management

Qualifications and Requirements

*Proven experience in a senior kitchen leadership role, preferably in a high-volume or multi-unit environment *Strong knowledge of kitchen management, food cost control, and labor efficiency *Expertise in culinary standards, recipe development, and kitchen operations *Skilled in staff scheduling, team coordination, and kitchen safety training *Proficient in tracking inventory, analyzing kitchen reports, and managing food and labor budgets *Strong leadership, organizational, and communication abilities *Passionate about innovation, food quality, and maintaining high culinary standards

Working Condition

Salary

Basic Salary 3400